Page 174 - My Cookbook

with 1⁄4 tsp salt and 1⁄4 tsp black pepper and 2 Tbsp parsley. Cook another 2 min then remove mixture to a plate and wipe skillet clean with wet paper towel.
Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than 1⁄4" thick. Season chicken all over with 1⁄2 tsp salt and 1⁄4 tsp black pepper. Place same pan over medium/high heat and add 2 Tbsp butter and 1 Tbsp oil. When butter is finished foaming, add chicken breasts and sauté 3 to 4 min per side or until golden and cooked through. Remove chicken from pan to the same plate with mushrooms.
In the same pan, add 11⁄2 cups Madeira and boil until reduced by half (5 minutes vigorous boiling), scraping the bottom of the pan to deglaze. Add 11⁄2 cups beef broth and boil until 2⁄3 cup liquid remains or about 1⁄4 of it's original volume (10 min). Reduce heat to medium, add 1⁄2 cup cream and simmer until sauce thickens (2 min). Season with salt and pepper to taste.
Return chicken to the pan, turning it to coat in the sauce. Top with mushrooms, asparagus and sprinkle with 1 cup of mozzarella cheese over the top. Broil 3-4 minutes or until cheese is melted. Remove from oven, garnish with fresh parsley.
NOTES
*Found at the liquor and wine store - not carried in most grocery stores. $6 bottle.